{"id":3234,"date":"2016-06-17T04:49:35","date_gmt":"2016-06-17T04:49:35","guid":{"rendered":"http:\/\/cookwithgusto.com\/?p=3234"},"modified":"2016-06-17T07:49:01","modified_gmt":"2016-06-17T07:49:01","slug":"pappardelle-pasta-with-stewed-onions-pancetta-and-pecorino-romano","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=3234","title":{"rendered":"Pappardelle Pasta with Stewed Onions, Pancetta and Pecorino Romano"},"content":{"rendered":"

Being in Bologna for a few days, I have been eating\u00a0in\u00a0a few nice restaurants. One of this is the Garganelli Restaurant at The Savoia Regency Hotel, ran for the last ten\u00a0years by\u00a0Chef Gerardo. He shared with me the\u00a0recipes of the two dishes that I enjoyed there. Now, I’m sharing them with you.<\/p>\n

\"Garganelli<\/p>\n

Pappardelle Pasta with Stewed Onions, Pancetta and Pecorino Romano<\/h2>\n

Ingredients<\/h3>\n

300 gr Fresh Pappardelle or 400 gr Fettuccia<\/a><\/p>\n

2 onions<\/p>\n

150 gr of Pancetta or Bacon (julienne cut)<\/p>\n

2 bay leaves<\/p>\n

1\/2 glass of white wine<\/p>\n

50 gr of grated Pecorino Romano<\/p>\n

Vegetable broth<\/p>\n

Procedure<\/h3>\n

Cut the onions very finely. Stew with a little olive oil and 2 bay leaves. Once\u00a0soft, add the pancetta and continue to cook for another 4-5 minutes.<\/p>\n

Pour a half glass of white wine to the stew until the alcohol\u00a0evaporates. Then add half a ladle of vegetable stock.\u00a0Cook for half an hour. The base for your sauce is now ready.<\/p>\n

Pour\u00a0the pasta in rumbling boiling water for 2-3 minutes if Pappardelle is fresh; 13 min if you use Fettuccia.\u00a0While the pasta is cooking, take the sauce, add the half ladle of broth and bring to a boil. Remove from the stove.\u00a0Add the cheese to it until it gets creamy.<\/p>\n

Serve and enjoy.
\n\"Pappardelle<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pappardelle Pasta with Stewed Onions, Pancetta and Pecorino Romano is a recipe shared to us by Chef Gerardo of the Garganelli Restaurant at The Savoia Regency Hotel.<\/p>\n","protected":false},"author":10,"featured_media":3235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-3234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3234"}],"version-history":[{"count":5,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3234\/revisions"}],"predecessor-version":[{"id":3243,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3234\/revisions\/3243"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/3235"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}